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Northshore October 2025
Having a jar of tomato sauce in your cupboard is like a secret weapon. Sure, you can whip up a fast weeknight meal just by adding some pasta, but if the sauce is made from high-quality ingredients, it can do much more. Chef Mario Carbone | Photograph by Nikolas Koenig But here’s something we never thought of: Mario Carbone, the Michelin-starred chef behind high-end Boston restaurant Contessa and the new Burlington location of his casual red-sauce joint Parm, uses his jarred sauce—recently debuted in New England at markets like Shaw’s and Whole Foods—instead of Bloody Mary mix for a boozy brunch favorite. “I use our Arrabbia
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